Farinata di Ceci / Karantita

This slideshow requires JavaScript.

This frugal dish is authentic in its simplicity and makes for a substantial, economic and tasty meal.

Out of all the dishes to come from the Mediterranean, I adore those which exemplify the movement and oneness of its people. Named Farinata di Ceci in Liguria, it is also known as Karantita in North Africa and Calentita in Gibraltar / Spain. This dish is essentially a baked batter made with chickpea flour, then embellished with localised flavours.

Serves 4:

1 & 1/2 Cups Gram Flour (Chick pea flour)

3/4 Cup Water

3 tbsp Olive Oil

Salt

Italian Style: Garlic cloves & Rosemary / Herbs

North African Style: 1 Beaten Egg, Cumin Seeds & Harissa paste.

Sieve gram flour, then mix with water and 1 & 1/2 tbsps olive oil in a bowl. Set aside and leave to rest over night or for at least five hours, mixing from time to time.

Like this:

4 thoughts on “Farinata di Ceci / Karantita”

Simple and delicious. The Farinata di ceci is not a popular dish in Rome, but it is in Pisa, Tuscany where I have tasted it! I like the concept of “una faccia, una razza” to express the cultural similarity amongst the Mediterranean countries.